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00000cam a2200000 7i4500 |
| 001 |
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20110710093000.0 |
| 008 |
100712s2010 flu eng |
| 020 |
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|a 1439821674 (pbk.)
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| 020 |
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|a 9781439821671 (pbk.)
|
| 090 |
0 |
0 |
|a TX354
|b .V33 2010
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| 100 |
1 |
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|a Vaclavick, Vickie A. ,
|e author
|
| 245 |
1 |
0 |
|a Dimensions of food
|c Vickie A. Vaclavick, Marcia H. Pimentel, Marjorie M. Devine
|
| 250 |
|
|
|a 7th ed
|
| 260 |
|
|
|a Boca Raton, FL :
|b CRC Press ,
|c 2010
|
| 300 |
|
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|a xii, 347 p. :
|b ill. ;
|c 28 cm.
|
| 504 |
|
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|a Includes bibliographical references and index
|
| 505 |
0 |
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|a 1. Demensions of food -- 2. Food principles -- 3. Heating foods by microwave -- 4. Meal management
|
| 520 |
|
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|a Includes the January 2005 American Dietary Guidelines as well as the US Department of Agriculture food pyramid. This text helps build an understanding of the functional and structural properties of the components of foods
|
| 650 |
|
0 |
|a Cooking
|x Laboratory manuals
|
| 650 |
|
0 |
|a Food
|v Laboratory manuals
|
| 650 |
|
0 |
|a Nutrition
|x Laboratory manuals
|
| 700 |
1 |
|
|a Devine, Marjorie M. ,
|e author
|
| 700 |
1 |
|
|a Pimentel, Marcia H. ,
|e author
|
| 999 |
|
|
|a 1000134732
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|